• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Pork Stroganoff

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 8 oz Pork (cut into 1/2 in square cubes) 1 pt. Chicken stock 1 pt
  • Heavy cream (partially reduced) 2 oz Clarified butter or margarine
  • 1 1/2 pt Sour cream to taste Salt to taste Ground white pepper
  • 2 oz Fresh chopped garlic 1 - 2 oz Misc. spices (basil, oregano, &
  • dill weed) Fresh Dill (for garnish)
  • MMMMM----------------------METHOD:---------------------------
  • Saut”š off pork with clarified until deep golden brown. Deglaze with
  • chicken stock and bring to boil. Thicken with heavy cream until heavy
  • consistency is reached. Add spices and sour cream to taste. Should have a
  • generously creamy taste. Continue to cook in low heat until medium thick
  • consistency is reached because the sour cream will tend to thin it out.
  • Serve over noodles.
  • Notes:
  • Optional: Place pasta in pan, mix with pork and sauce, serve.
  • If chicken base is used, omit salt.
  • Have side container of cornstarch and water just in case extra thickening
  • is needed.
  • Source: 7 nations restaurant tableside cooking guide
  • Posted to MM-Recipes Digest by Raiden on Nov 13, 1998

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Pork Tenderloin with Mustard Sauce
Categories: Pork
Yield: 4 Servings

1 1/2 lb Total pork tenderloin,,
-trimmed, (2 pieces)
2 tb Olive oil
5 tb Unsalted butter
1 ts Shallot,, minced
1/4 c Dry white wine
2/3 c Chicken broth
3 tb Dijon mustard
2/3 c Heavy cream
1 ts Fresh basil leaves,, finely
-chopped
1 ts Fresh parsley,, finely
-chopped

GARNISH
1 ts Finely chopped fresh chives

Preheat oven to 400 F. degrees.

1. Pat pork dry with paper towels & season with salt & pepper.

2. In a large heavy kettle heat oil & 4 tablespoons butter over moderately
high heat until hot but not smoking & brown pork on all sides.

3. Reduce heat to moderate & cook pork, covered, turning occasionally, 10
minutes.

4. Transfer pork to a shallow baking dish & roast pork in oven until a meat
thermometer registers 155 degrees F. for barely pink meat, 10 to 15
minutes.

5. While pork is roasting, add remaining tablespoon butter & shallots to
kettle & cook over moderate heat until softened.

6. Add wine, broth & mustard and simmer, scraping up brown bits, until
reduced by about half.

7. Add cream & basil and simmer until thickened.

8. Stir in parsley and salt & pepper to taste.

9. Cut pork into 1/2-inch-thick slices.

10. Pour sauce over pork and garnish with chives.

Notes: Excellent, meat very tender & sauce is vert flavorful.

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